Mushroom "Alfredo"
4

Serves 4

Almonds blended with almondmilk make a rich sauce for this vegan pasta dish. We like the flavor and smooth texture of spelt pasta and the way rotini traps the sauce, but feel free to substitute your favorite pasta.

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    Ingredients: 
    • 8 ounces spelt rotini or other medium pasta shape
    • 2 tablespoons extra-virgin olive oil
    • 1/2 pound mixed mushrooms, trimmed and sliced
    • 3/4 teaspoon fine sea salt, divided
    • 4 cloves garlic, minced
    • 7 tablespoons sliced almonds, divided
    • 2/3 cup plain unsweetened almondmilk
    • 2 tablespoons nutritional yeast
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons chopped fresh parsley
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    Method: 

    Cook pasta according to package directions until al dente.

    Meanwhile, heat olive oil in a large, deep skillet over medium-high heat. Add mushrooms, sprinkle with 1/2 teaspoon salt and cook, stirring frequently until browned, about 8 minutes. Stir in garlic and cook 2 more minutes.

    Toast 3 tablespoons of almonds in a small skillet set over medium heat, shaking the pan frequently, until just browned, 3 to 4 minutes. Set aside. In a blender, combine remaining 4 tablespoons untoasted almonds, almondmilk and nutritional yeast; blend until very smooth, about 1 minute.

    Drain pasta and add to the skillet along with the almondmilk mixture, pepper and remaining 1/4 teaspoon salt. Toss until combined and serve sprinkled with parsley and toasted almonds.

    Nutritional Info: 
    Per Serving:360 calories (120 from fat), 13g total fat, 1.5g saturated fat, 0mg cholesterol, 480mg sodium, 48g carbohydrate (5g dietary fiber, 11g sugar), 14g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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